Golden Java Milk Stout - Round 4

>> Sunday, June 26, 2016

Da Bomb Tincture
Another variation on the GJMS today. The last version was very popular at the Mountain Brewers Beer Fest (MBBF). I decided I needed a better name for this beer at MBBF since Golden Java Milk Stout is really just more of a description than a name, so it was served as Udder Chaos. After we got back from the fest, my buddy Brandon tossed out what I think is an even better name, albeit a long name...My Milk Stout Brings All the Boys To The Yard. Here's the latest variant as I'm brewing it today.

8.75# Crisp Maris Otter
1.00# Flaked Oats
1.00# Gambrinus Honey Malt
1.00 # Lactose (10 min)
12g Magnum (60 min)
14g EKG (10 min)
28g EKG (0 min)
Wyeast Yeast Nutrient
0.5 Whirlfloc
Coffee Toddy (at kegging)
The Bomb Tincture (at kegging)

Mash at 154F for 80 minutes, 90 minute boil, ferment at 60F, raising temps to 65F over the course of a week.

Brewing Notes
No issues. OG came in at 1.074, just a little higher than last time. That was expected since I increased both the honey malt and flaked oats but didn't decrease the base malt. I forgot to mention, I'm trying out Clarity Ferm from White Labs. I've never used it before, but I've been wanting to try it out. It's supposed to help reduce chill haze, increase shelf life, and reportedly also reduces gluten. All this without impacting flavor, aroma, or head retention.

Update 7/11/2016
Things are moving along on this beer. I ran out of my TCHO cacao nibs, but I was able to pick more up at Whole Foods in their baking section. I also decided to go with Jack Mormon Coffee's Halo Bariti which is an Ethiopian Yirgacheffe coffee. I started on the cacao tincture with the vanilla bean last Friday (7/8). After 7 days I'll add the cacao nibs for another 4 days.

Update 8/5/2016
This beer was kegged today along with The Bomb and Coffee Toddy.

Update 9/6/2016
This beer took bronze for SHV beer at 2016 Beehive Brew-off.  Pretty stoked especially since golden milk stout is an imaginary style.


Rob's Smoke & Wood II - Smoked Imperial Porter

>> Saturday, June 25, 2016

Today I'm brewing the second edition of my Smoked Imperial Porter. Last year this beer won a gold medal, so I'm hoping this version does as well. I made some minor changes to the grain bill including Crisp Maris Otter, Briess Cherry Wood Smoked Malt, and Crisp Pale Chocolate Malt. I'll also be using a different wood (maybe cherry) for aging. This is a 3 gallon batch today.

Here's the recipe as I'm making it today:

4.8# Crisp Maris Otter
1.2# Crisp Dark Munich (20L)
0.75# Crisp Brown Malt
0.75# Briess Cherry Wood Smoked Malt
0.75# Weyermann Rauch Malt
0.75# Crisp Crystal 77L
0.45# Crisp Pale Chocolate Malt (350L)
16.8g Magnum (60 min)
8.4g EKG (10 min)
0.25 Whirlfloc
0.25t Yeast nutrient
1" per gallon HoneyComb Barrel Alternative

Mash at 154F for 60 minutes, 90 minute boil, ferment at 60F

Same water profile as last time, Beersmith London.

Brewing Notes
No issues.  Gravity came in at 1.077 with a bit over 3 gallons.

Update 7/11/2016
I decided to go with hard maple for the wood on this beer. Per Black Swan's description, hard maple has the following characteristics:
Maple candy, light spice-nutmeg, cinnamon, syrup, bread/bakery, cream hint of cocoa
Update 7/26/2016
I pulled a sample two days ago and I think it's close, but still needs a little more time on the wood. Smoke character is nice but subtle; definitely does not dominate.  I'm going to check it again tomorrow and see how it's doing.

Update 8/4/2016
This beer went into the keg today.

Update 9/6/2016
This beer took gold for the second year in a row for Smoked and Wood-aged beer at 2016 Beehive Brew-off. In fact, my homebrew club ZZHOPS, swept the category. Dallas Barlow and Mike Johnson took second with their Barrel Project and Jerry McPhie took third with his Belgian Gold Oak.